Smashed Sweet Potatoes and Garlic Aioli

Smashed Sweet Potatoes with Garlic Lemon Aioli

Sweet potatoes are arguably the vegetable of Thanksgiving. They’ve run the show for a few years now, but they can’t be faulted for being the king. Sweet potatoes rightfully sit on the Thanksgiving throne, but even an old monarch can learn new tricks.

Pair some smashed sweet potatoes with a garlic lemon aioli and we promise that you’ll have something to be thankful for.

Oh, did I mention it has chives? Chives are the best.

Smashed Sweet Potatoes with Garlic Lemon Aioli

For sweet potatoes:
2 medium sweet potatoes
3 cloves minced garlic
1 tablespoon olive oil
½ tablespoon sea salt
½ tablespoon black pepper
Chives, for garnish

For garlic lemon aioli:
¾ cup olive oil
Juice of 2 lemons
Zest of 1 lemon
1 clove minced garlic
2 egg yolks
¼ teaspoon sea salt
¼ teaspoon pepper

For sweet potatoes –
 Peel the sweet potatoes and chop them into ¾-inch cylinders. Heat a large pot of water until boiling. Carefully dump the sweet potatoes into the water and allow them to boil for 20 to 30 minutes, until they are very tender.

Preheat the oven to 415 degrees Fahrenheit and line a baking sheet with parchment paper or oiled aluminum foil.

Drain the sweet potatoes and allow them to cool for a couple of minutes. One at a time, place the sweet potatoes on the baking sheet and use a fork to gently smash them, keeping them mostly intact. When you’ve smashed all of the potatoes, lightly drizzle oil over each one; sprinkle minced garlic, sea salt, and pepper. Place in the oven and bake for 15 minutes, then flip and bake for 15 to 20 more minutes. When edges start to brown and look crispy, remove sweet potatoes and allow to cool. Garnish with fresh chives and serve with garlic-lemon aioli for maximum flavor impact.

For garlic-lemon aioli – In a high-speed blender, combine garlic, lemon juice, lemon zest, and egg yolks. Mix on medium speed until well combined. Slowly pour olive oil through the hole in the blender lid. Continue blending until the aioli becomes creamy and slightly fluffy.

Post by Ian Sims. Recipe from